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Ramp Pesto Pasta
Ramp Pesto Pasta
Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.
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Portobello Mushrooms Stuffed with Spinach and Cheese
Portobello Mushrooms Stuffed with Spinach and Cheese
Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes. Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
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Portobello and Asparagus Salad
Portobello and Asparagus Salad
Seasoning
Remove stems from Portobello mushrooms. Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl. Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl. Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.
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